Bacon Dijon Potato Salad

Fireworks are just around the corner and I’m so excited about that! I have said it before and I’ll say it again, I LOVE fireworks!

Independence Day has always been one of my favorite holidays. Getting together with family, enjoying a picnic, sparklers, s’mores, and the glorious sight of big glittery fireworks up in the sky… I love it all! Except for the sweltering heat and bugs, but I can look past that for the right potato salad.

This is the BEST potato salad. I’m serious, the bestest potato salad ever! Should I say it again? The. Best.

After I tried this potato salad for the first time I immediately declared it the best. This is how I will always want to eat my potato salad- bacon, green onions, hard boiled eggs, and tangy dijon… yum.

Bacon Dijon Potato Salad

  • Servings: 6-8
  • Difficulty: easy
  • Print

  • 3 pounds red or yellow potatoes, cubed
  • 4 large hard boiled eggs, sliced
  • 6 strips bacon, cooked and crumbled
  • 2-3 green onions, sliced
  • 1/2 cup mayonaise
  • 1/4 cup dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon sugar
  • Salt and Pepper to taste
  • 2-3 tablespoons whole milk

Directions: Wash and cube potatoes, cook in a pot of salted boiling water until fork tender. 

At the same time cook your hard boiled eggs: place the eggs in a saucepan and cover with cold water. Bring the whole pot to a boil and allow to boil for a few minutes before turning off the heat and covering the pot. Allow the eggs to continue cooking in the hot water for another 12 minutes before pouring out the hot water and running cold water over the eggs until they feel cool enough to handle. 

Cook the potatoes and eggs far enough in advance that they are cooled off before mixing with the remaining ingredients. Fry the bacon until cooked and crisp then chop it up and set aside.

In a small bowl combine the mayo, dijon, apple cider vinegar, sugar, and salt and pepper. Add 2-3 tablespoons of whole milk to thin it out slightly. Taste the dressing and adjust salt and pepper.

To build the potato salad add the potatoes to a large bowl, stir in the dressing until the potatoes are evenly coated. Add the sliced eggs, crumbled bacon, and sliced green onions to the bowl and gently stir everything together to evenly distribute the ingredients without mashing the eggs too much. Chill before serving- enjoy!

Step-by-Step Photos


Here’s all you need for THE. BEST. potato salad ever.

Sorry if I sound like a broken record.

Boil the potatoes, cook the bacon, hard boil the eggs and get ready to party!


Mix together the mayo, mustard, sugar, apple cider vinegar, and salt and pepper in a small bowl.


Add 2-3 tablespoons of whole milk to thin out the dressing and give it a taste to make sure it is juuuuust right.


Dress up those taters, yummy!


Add bacon and green onions…


And lastly those hard boiled eggs that are such a pain to slice.

Do any of you have a hard time slicing hard boiled eggs? Or is it just me?


Let the whole thing chill in the refrigerator until you’re ready to chow down. Dress it up with a little sprinkle of paprika.


Who’s grilling hot dogs this weekend?


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